So, obviously I’m super hungry, and somehow stubbled upon this recipe that made me gain 45 kilos just looking at the photos. I am going straight to the grocery store right after work to purchase all these ingredients and will probably end up in the nearest hospital because I gave myself a heart attack.

Warning: This is not for the faint hearted.

How To Make a 15 Pound Snickers Bar

Like I said, you might become diabetic when attempting to devour this cake.

First off, you need a ton of chocolate and fatty everything on the face of the planet- or just everything in this photograph.

You’ll then melt all the chocolate, butterscotch, and add a couple spoonfuls of peanut butter, depending on your preference- I’m not judging you.

Should look a little like this

Then proceed to cover the bottom of a very large tub? with half of the outcome of your melted deliciousnessness, as tempting as it is to stick your fingers in it, save the rest for later!

Then add a couple Snickers bars to our concoction. Just around the edges- you’ll add more later.

You’ll stick all Snickers to the rest of your melted yumminess with Nutella. Just because there isn’t enough chocolate in the mix.

You will then melt the Kraft Caramels, or any other caramels of your choosing, Nestle Carnation Milk, and tons of butter-just because.

Something delicious and magical like this should appear..

Then add all the melted gooeyness into the middle of your Snickers pool and add some unsalted peanuts.

Then you add even more Snickers into the pool of goodness. I know, I know. These ones are smaller, they don’t count.

Then comes the nougat..which is basically consists of melted marshmallow puffies.

When all melted properly, it should look a little like this

I’m almost done, I promise! All you have to do now is create another small Snickers pool with the mini bites and add your freshly made nougat into the mix

Perfect! All that’s left is to add the other half of the base you originally made as a top layer and pop it into the freezer for 2 hours, or so!

This is what your final disaster should look like. You’re welcome, and I’m sorry if you end up in a hospital with your arteries clogged and weight 45 kilos more than when you began reading this.

Good Morning Everyone! I hope you are all having a fantastic morning. I feel fabulous today and super energetic, and it’s all because of the juice! Usually it takes me at least an hour to get out of bed but today I got up right away, no hesitations, no hitting the snooze button! Regarding all the questions you have been having about the juices: I do not make the juice myself, I enrolled in Baking Tray’s 3 Day Juice Detox.

Baking Tray has recently launched the 1, 2, and 3 days Juice Detox Program. All juices are freshly made and delivered right to your doorstep early in the morning and what is amazing about this program is that they offer 24 hour support if you ever have any questions during your detox.

At first it might seem like you are giving up a lot but your body knows how to heal itself if you give it a vacation. After juice cleansing for a few days the gastrointestinal tract will begin to clear itself of the residue accumulated for your busy lifestyle and unhealthy eating habits. It’s so amazing that such simple actions can help you recharge quickly and greatly improve your life.

On that note, at 8 PM yesterday I finished off day 1 of my Detox with the “Master Cleanse.” It contains apples, cucumbers, red beets, spinach leaves, avocado, and parsley. Parsley keeps your immune system strong, tones your bones and heals the nervous system. It helps flush out excess fluid from the body, thus supporting kidney function. The folic acid in the herb is like a tonic for your heart. Use parsley daily, and you’ll feel relief from joint pain. That’s because the herb has anti-inflammatory properties.

Since some people are really interested in the detox and others are not so interested. I will be posting about Day 2 of my Detox at the end of today all in one post (timings, ingredients, nutrients, and more). If anyone is intrigued to detox contact Baking Tray on: 90029209.

I must admit that I was feeling a bit tired and out of energy but after I had my “Beets Boost” juice it really boosted my energy! Apples, Red Beets, Lemon and Pineapple did wonders on me! I feel so energetic all of a sudden.

This juice flushes the toxins out of the body while supplying it with the main nutrients. Apple reduces cholesterol, protects your bone and is natures best known detoxifier. The lemon boosts your immune system, balances pH, flushes out unwanted minerals, purifies the blood and cleanses the liver and kidneys. Beetroot is nature’s best blood builder. I am proud of myself that I made it this far, join me at 8 PM I will be having the “Master Cleanse.”

I just had my “Green Power” and I must say I feel stuffed! It was so fulfilling that the thought of food hasn’t even crossed my mind at all. “Green Power” consists of: Apples, Kale, Lemon, Baby Spinach Leaves, Celery, Cucumber, Broccoli, and Avocado.

Quite simply, fresh vegetable juice is the most wonderful gift you can give your body. This power house in particular is the richest source of alkalinity, organic hydration and essential minerals that you can ingest, in the most readily digestible and absorbent form. “Green Power” is KING when it comes to detoxification and cellular renewal.

Update: At 2 PM I had the “Super Detox” again, it tasted so much better than the first time and I feel fuller than before, everyone around me is eat Mc Donald’s and I am not craving at all. At 5 PM I will be having the “Beets Boost,” stay tuned for that!

Goood Morning Everyone! I feel fantastic after having my 8 AM juice and it actually tasted pretty good! I consulted a friend who is a nutritionist and who has been on the detox several times before, to help me with the juices. I will have a total of 5 juices for three days starting today. I will have my first juice at 8 AM and the last one at 8 PM.

I usually just have a glass of milk in the morning and leave the house but to be totally honest I have never felt so alive in ages! Just this one juice gave me an amazing amount of energy. Stay tuned for 11 Am, i’m going to be having “Green Power.”

What do you know about steak really? its types? How to have it best served? I almost tried all steakhouses in Kuwait but frankly for so long all I knew was Rib Eye, Fillet, well-done and medium-well. Today I’m going to take you all on a journey into steak world that I promise will change your steak choices forever. I got invited by The Meat Co for a “Meatology training” yesterday, meatology means the science behind meat and beef, sounds exciting. I arrived at 5:30 pm exact and met with their international steak expert Mr. Gracious B Sikhosana, you should have seen the look on Meat Co staff, they were so surprised because I’m a regular customer and they didn’t that I’m the guy they were waiting for the trainig.

Cattle Breeds

My first question was about cattle breeds; I was mesmerized to know there are over 800 breeds, but the most famous are actually the Angus, Wagyu, Hereford, Longhorn among others. The Angus cattle are tough and mature around 2 years of age and they are used for beef (not milk) and are known for marbled meat (meat with intramuscular fat). Though what really awed me is the Wagyu, a Japanese breed in which the cows don’t ever move for over 500 days, and get massaging to prevent muscle cramping! They say this will produce highest quality juicy meat and most expensive of course.

Do feeds effect the steak?

Yes what the cows are fed does effect the meat quality, cows are either grain-fed, grass-fed, or milk-fed but most beef on market today is grain-fed because it helps producers to raise and fatten cows rather quickly than if they feed on grass. However, mlik-fed produces the highest quality meat of young cattle.

What’s all about Marbling score thing?

Whenever I’m checking steak menus I see the term Marbling score, rings any bell? Well it turned out that the marbling is the streaks of fat in lean meat, so the more marbling or higher score the more fatty, juicy and flavorful the steak. I can imagine many of you had the “Wide-Open-Eyes” when you read fat, but luckily this is mostly unsaturated fat rich in omega 3 & 6 fatty acids.

Steak Types

The steak type depends on which part of the cow the primal cut was taken from (see above), for example Rib Eye is from the ribs, the fillet from the tenderloin. However most popular types are the Rib (shorts ribs, Rib Eye steak), Tenderloin (most tender and expensive, fillet steak & T-Bone), Chuck (roasts and hamburgers), Sirloin (less tender than loin but more flavorful), Brisket (best for barbecue), Shank (tough and used for stews and soups). I personally prefer fillet steak because it’s lean (low fat) and very tender, others may prefer Rib-Eye or Sirloin because they are more fatty and hence more flavorful.

Steak Doneness?

This is the tricky part that could either make your steak experience truly delightful or miserable one. I for some reason always asked waiters to have my steak served well done but later changed to medium-well, I’m pretty sure many of you did the same maybe because we feel uncomfortable seeing blood? Thing is steak doneness highly depends on type of meat used, so suppose you order Rib Eye steak (which is high in marbling) then it’s fine to have it served well done, but if you are going say for Fillet steak then it’s best to have it served medium well or medium to preserve the tastiness. However, bear in mind that having the steak medium well shouldn’t have any blood (dark pink only) otherwise it means steak was frozen and not grilled properly, also the more the meat is grilled the less nutritional values it preserves.

So now how do you like your steak? and what are the steakhouses that you think serve best steak in Kuwait?

This evening a relative of mine wanted to cook us a delicious spaghetti pasta with cheese and bacon for dinner, I was really glad with his generous offer, and this is also to prove the Kuwaiti men can also cook.

So we went over to the market and brought all the ingredients: Cows Bacon, Spaghetti, Parmesan cheese, Olive oil, Cherry tomatoes, Garlic, Whipping Cream, Basil, and Bread Crumbs.

We documented our cooking experience on a video so you can enjoy it too.

It took my relative 20 minutes to make us a really tasty Spaghetti pasta that we all enjoyed eating for dinner !